Gourmetized Pasty

Wendy Rusch


I loved the idea of the Pasty, but when I tried them, found them to be bland and dry...I know that is how they are suppose to be, and I understand that. But I wanted more flavor and moisture and still able to carry in a lunch box so to speak. So I created this one. Enjoy!

pinch tips: How to Tie a Roast






1 Hr


1 Hr





3 1/2 c
2 Tbsp
1 tsp
sea salt
3/4 c
butter, cold
1 c
ice cold water


1 lb
ground beef or pork or mixture
1 Tbsp
worcestershire sauce
8 oz
cream cheese, soft
1 1/2 c
cheddar, finely shredded
1 1/2 tsp
sea salt
1 tsp
fresh ground black pepper
2-3 clove
garlic, minced
1 1/2 tsp
thyme, dried
2 Tbsp
beef soup base
3 medium
potatoes, medium (2 c) small dice
1/2 small
rutabaga (1 1/2 c) small dice
carrots, diced or shredded
ribs of celery, small dice
1 medium
onion, small dice
8 oz
mushrooms, chopped fine

Directions Step-By-Step

In a food processor, add flour, sugar and salt. Pulse a couple times, add in butter 1 T at a time, pulsing as you go, it will look just as if you were cutting it in by hand. Slowly add in water as you pulse, until it comes together, it will be slightly crumbly. Remove and dump onto lightly floured counter, form into a disk, wrap in plastic wrap and set aside. Allowing to rest while you dice your veggies.
In a large bowl, add hamburger, cream cheese, cheddar cheese, salt, pepper, garlic, thyme, soup base. Mix well with your hands, they just work the best. Then add remaining ingredients, mix well and set aside.
Section dough into 6 equal portions. Sprinkle flour onto counter, shape each piece of dough into a disk, lightly flour both sides, roll each piece of dough into an 8” circle, approx. it's ok if its square like. Place approx 1 c filling onto center of dough. Bring one side over and pinch edges together. Place each pasty onto a parchment lined cookie sheet. Slit tops a couple times.
Beat together 1 egg with 1 T water or milk, brush over each pasty.

Bake at 400 for 60 minutes
*My soup base is powdered. If you have the paste or bouillon, you can mix with ½ c warm water and add that.

*Make sure your vegetable dice is small and even.

About this Recipe

Course/Dish: Beef, Sandwiches
Main Ingredient: Potatoes
Regional Style: Eastern European